Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods
Article Sidebar
Issue
Vol. 18 No. 2 (2023)
Accepted
26 June 2023
Published
31 July 2023
Keywords:
-
brown rice, coconut oil, eGI, refrigeration, white rice
Abstract
The current study investigated how the preparation methods impact the nutritional composition and estimated Glycaemic Index (eGI) of the white and brown rice samples. The analysis of proximate and eGI was conducted after the white and brown rice were prepared through these cooking methods: (1) cooking rice without additional coconut oil and not being refrigerated (control); (2) cooking rice without additional coconut oil and being refrigerated (XCOR); (3) cooking rice with additional coconut oil and not being refrigerated (COXR); and (4) cooking rice with additional coconut oil and being refrigerated (COR). The result showed that the COR method recorded the lowest calorie for both white and brown rice (223.93 kcal and 169.90 kcal per 100 g, respectively). Meanwhile, the COR method also recorded the lowest eGI for both white rice (2.31, 6.36, 6.07, 4.55, 3.02, 2.22 nm/min) and brown rice (1.44, 1.92, 1.92, 1.36, 0.66, 0.27 nm/min) at 20, 30, 60, 90, 120, and 180 min, respectively. In conclusion, consuming refrigerated rice that has been cooked with coconut oil can be used as an alternative preparation technique to lower both calorific value and glycaemic index for the preparation of healthier rice meals for health-conscious individuals.
References
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Santos JCO, Conceicao MM, Santos Martins J, Carlos J et al. 2020. Comparative study of physico-chemical properties of coconut oil (Cocos nucifera L.) obtained by industrial and artisanal processes. BioTechnology: An Indian Journal 16(3):1. https://doi.org/10.37532/tsbt.2020.16(3).210
Schmeing TM. 2013. Ribosome Structure. Encyclopedia of Biological Chemistry 1:128−135. https://doi.org/10.1016/B978-0-12-378630-2.00400-X
Taborsky G. 1979. Protein alterations at low temperatures: An overview. https://doi.org/10.1021/ba-1979-0180.ch001
Tanaka N, Okuda T, Shinohara H, Hirano N, Higashine Y, Hamaguchi I, Kang J, Asano Y, Umemoto M, Sakakihira et al. 2020. Prevalence of masked obesity associated with lifestyle-related habits, dietary habits, and energy metabolism in Japanese young women. J Gizi Pangan 15(2):81−90. https://doi.org/10.25182/jgp.2020.15.2.81-90
[USDA] U.S Department of Agriculture. 2020. Food and Nutrition Information Center (FNIC). https://www.nal.usda.gov/programs/fnic [Accessed 28th February2023].
[WHO] World Health Organization. Obesity and overweight. 2020. https://www.who.int/news-room/fact-sheets/detail/obesity-andoverweight [Accessed 25th May 2022].
Wang SS, Li C, Copeland L, Qing N, Wang S. 2015. Starch retrogradation: A comprehensive review. Compr Rev Food Sci Food Saf 14(5):568−585. https://doi.org/10.1111/1541-4337.12143
Yuliana ND, Akhbar MA. 2020. Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia. Braz J Food Technol 23:e2018238. https://doi.org/10.1590/1981-6723.23818
[AOAC] Association of Official Analytical Chemists. 2020. Official Methods of Analysis of AOAC International - 20th Edition. Maryland (USA): AOAC International.
Amagliani L, O'Regan J, Kelly AL, O'Mahony. 2017. The composition, extraction, functionality and applications of rice proteins: A review. Trends Food Sci 64:1−12. https://doi.org/10.1016/j.tifs.2017.01.008
Arik Kibar EA, Gönenç İ, Us F. 2013. Effects of fatty acid additaon on the physicochemical properties of corn starch. Int J Food Prop 17(1):204−218. https://doi.org/10.1080/10942912.2011.619289
Birt DF, Boylston T, Hendrich S, Jane JL, Holis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M et al. 2013. Resistant starch: Promise for improving human health. Adv Nutr 4(6):587. https://doi.org/10.3945/an.113.004325
Chapagai MK, Wan Rosli WI, Karilla T, Pinkaew S. 2020. Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia. Food Res 4(3):630−635. https://doi.org/10.26656/fr.2017.4(3).305
Demirkesen-Bicak H, Arici M, Yaman M, Karasu S, Sagdic O. 2021. Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods 10(3):514. https://doi.org/10.3390/foods10030514
Ding L, Zhang B, Tan CP, Fu X, Huang Q. 2019. Effects of limited moisture content and storing temperature on retrogradation of rice starch. Int J Biol Macromol 137:1068−1075. https://doi.org/10.1016/j.ijbiomac.2019.06.226
Dworken HJ, Keeton WT, Carr Hightower N, Sircus W, Hightower N, Sircus W. 2020. Human digestive system. Britannica. https://www.mendeley.com/catalogue/1133e640-da5a-3444-b264-9f2f5e765e6/?utm_source=desktop&utm_medium=1.19.8&utm_campaign=open_catalog&userDocumentId=%7Ba5b3f265-7f42-3da5-b509e344aaaf126b%7D [Accessed 29th January 2023].
Eyinla TE, Sanusi, RA, Maziya-Dixon B. 2022. Evaluation of in vitro and in vivo glycemic index of common staples made from varieties of white yam (Dioscorea rotundata). Front Nutr 9:983212. https://doi.org/10.3389/fnut.2022.983212
Ganjifrockwala FA, Joseph JT, George G. 2017. Decreased total antioxidant levels and increased oxidative stress in South African type 2 diabetes mellitus patients. Journal of Endocrinology, Metabolism and Diabetes of South Africa 22(2):21−25. https://doi.org/10.1080/16089677.2017.1324590
Helmyati S, Kiasaty S, Amalia AW, Sholihah H, Kurnia M, Wigati M, Rohana AJ, Ishak WRW, Hamid NA, Malik V et al. 2020. Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: A casestudy among young adults in Yogyakarta, Indonesia. J Diabetes Metab Disorder 19(2):749−757. https://doi.org/10.1007/s40200-020-00555-8
Helmyati S, Amalia AW, Sholihah H, Kurnia M, Kiasaty S, Wigati M, Rohana AJ, Ishak WR, Hamid NA, Malik V et al. 2021. The pattern of carbohydrate intake among university students from Eastern Indonesia tends to be diverse. Curr Nutr Food Sci 17(8):867−875. https://doi.org/10.2174/15 73401317666210224123425
Jain A, Rao SM, Sethi S, Ramesh A, Tiwari S, Mandal SK, Singh NK, Modi N, Bansal V, Kalaichelvani C. 2012. Effect of cooking on amylose content of rice. Eur J Exp Biol 2(2):385−388.
Joanne M. 2018. What are the dangers of excessive amounts of carbohydrates? https://healthyeating.sfgate.com/dangersexcessive-amounts-carbohydrates-4345.html [Accessed 22nd May 2022].
Kaur B, Ranawana V, Henry J. 2016. The glycemic index of rice and rice products: A review, and table of GI values. Crit Rev Food Sci Nutr 56(2):215−236. https://doi.org/10.1080/10408398.2012.717976
Kim YS, Lee H. 2013. Effect of quality characteristics on brown rice produced from paddy rice with different moisture contents. J Korean Soc Appl Biol Chem 56:289−293. https://doi.org/10.1007/s13765-012-3151-9
Lauben. 2022. Lauben low sugar rice cooker 1500at. https://www.lauben.com/en/electric-cookers/low-sugar-rice-cooker-1500at/ [Accessed 24th January 2023].
[MyFCD] Malaysian Food Composition Database 1997. Malaysian Food Composition Database. https://myfcd.moh.gov.my/ [Accessed 19th April 2023].
Maya S, Sulaeman A, Sinaga T. 2020. Alternative snack for diabetic patients from sago (Metroxylon sp.) starch and tempe. J Gizi Pangan 15(1):27−36. https://doi.org/10.25182/jgp.2020.15.1.27-36
Ng YV, Tengku Ismail TA, Wan Rosli, WI. 2020. Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie. Br Food J 122(10):3165−3177. https://doi.org/10.1108/BFJ-12-2019-0934
Nur Shafinaz MS, Wan Mazlina MS, Hairil rashmizal AR, Fatimah S. 2022. Effect of storage temperatures on physicochemicals, phytochemicals and antioxidant properties of watermelon juice (Citrullus lanatus). Metabolites 12(1):75. https://doi.org/10.3390/metabo12010075
Rondanelli M, Miccono A, Peroni G, Nichetti M, Infantino V, Spadaccini D, Alalwan TA, Faliva MA, Perna S. 2019. Rice germ macro- and micronutrients: A new opportunity for the nutraceutics. Nat Prod Res 35(9):1532−1536. https://doi.org/10.1080/14786419.2019.1660329
Sanfelice D, Temussi PA. 2016. Cold denaturation as a tool to measure protein stability. Biophys Chem 208:4−8. https://doi.org/10.1016/j.bpc.2015.05.007
Santos NLC, Timoteo VJA. 2016. Differences in satiating effects of white rice and brown rice in selected Filipino adults. Philipp J Crop Sci 41(2):55−60.
Santos JCO, Conceicao MM, Santos Martins J, Carlos J et al. 2020. Comparative study of physico-chemical properties of coconut oil (Cocos nucifera L.) obtained by industrial and artisanal processes. BioTechnology: An Indian Journal 16(3):1. https://doi.org/10.37532/tsbt.2020.16(3).210
Schmeing TM. 2013. Ribosome Structure. Encyclopedia of Biological Chemistry 1:128−135. https://doi.org/10.1016/B978-0-12-378630-2.00400-X
Taborsky G. 1979. Protein alterations at low temperatures: An overview. https://doi.org/10.1021/ba-1979-0180.ch001
Tanaka N, Okuda T, Shinohara H, Hirano N, Higashine Y, Hamaguchi I, Kang J, Asano Y, Umemoto M, Sakakihira et al. 2020. Prevalence of masked obesity associated with lifestyle-related habits, dietary habits, and energy metabolism in Japanese young women. J Gizi Pangan 15(2):81−90. https://doi.org/10.25182/jgp.2020.15.2.81-90
[USDA] U.S Department of Agriculture. 2020. Food and Nutrition Information Center (FNIC). https://www.nal.usda.gov/programs/fnic [Accessed 28th February2023].
[WHO] World Health Organization. Obesity and overweight. 2020. https://www.who.int/news-room/fact-sheets/detail/obesity-andoverweight [Accessed 25th May 2022].
Wang SS, Li C, Copeland L, Qing N, Wang S. 2015. Starch retrogradation: A comprehensive review. Compr Rev Food Sci Food Saf 14(5):568−585. https://doi.org/10.1111/1541-4337.12143
Yuliana ND, Akhbar MA. 2020. Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia. Braz J Food Technol 23:e2018238. https://doi.org/10.1590/1981-6723.23818
Authors
Binti Mohd KhairiN. M., & Wan IshakW. R. (2023). Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods. Jurnal Gizi Dan Pangan, 18(2), 99-108. https://doi.org/10.25182/jgp.2023.18.2.99-108
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